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Strawberry Rhubarb Pie {Recipe Redux}

April 21, 2014November 26, 2014by Rebecca9 Comments

My first year in college, after a long winter of heavy snow and hibernation in semi-remote Eastern Oregon, I trekked home for my first annual Easter weekend visit. I brought my roommate, Christine, and my mom made Strawberry-Rhubarb Pie. After months of food hall meals, it was the best pie I had tasted.

Every pie since has been held to the standard of that memory of tart, sweet, vibrant spring-ness. Nothing compares to the picture in my mind of being home, surrounded by family and a friend, and slowly savoring each bite.

When asked about her strawberry rhubarb pies, and any others for that matter, my mom answers exactly as I would expect and as I expect my grandma would also have answered: “I don’t ever follow the recipe, I just add ingredients until the pan is full and add sugar as needed.” While I concede her reasoning, I’m slightly more type A, and I foolishly think that if only I had that recipe, I could better relive the memory.

Though I was left to my own devices as to the amounts and types of ingredients, my tiny apartment kitchen happens to have a couple pie-baking essentials thanks to my mom and grandma. Like a good luck charm, I always use this pie dish, which mom had the forsight to know I was going to need waaay back when I was in high school. Grandma Neah’s old copy of The Fannie Farmer Cookbook is also a regular kitchen fixture for pie making inspiration, though I’m a bit too much like these ladies to actually follow the recipes. Even so, I’m glad Neah made sure I received it before she passed. With these feel-good implements to boost my confidence in measuring up to that pie, I began.

This year, a full eight years after that first annual Easter weekend trek, I made it home again. Though this pie was decidedly missing from our Sunday table, strawberries were bought and ate, and like firewood, mom loaded me up with a couple armfuls of rhubarb for the road.

The important thing and what I keep holding on to in this sort of strawberry rhubarb tradition, is that family was gathered around, more family than before, and we lived a spring day to rival my memory.

Strawberry Rhubarb Pie with Streusal Topping

Pastry, adapted from Gluten-Free and Vegan Pie

1 cup brown rice flour

1/2 cup millet flour

1/2 cup sorghum flour

1/3 cup tapioca flour

1/3 cup arrowroot starch

2/3 cup potato starch

1 1/2 Tbs. sugar

1/2 tsp. salt

1 cup + 2 Tbs. refined coconut oil

2 Tbs. water

1 tsp. vanilla

3/4 cup oats

2 Tbs. honey

3/4 tsp. cinnamon

1/4 tsp. ground ginger

Filling

4 cups rhubarb, chopped

2 cups strawberries, chopped

3/4 cup sugar

1/4 cup honey

1/3 cup brown rice flour

2 Tbs. tapioca flour

1 Tbs. lemon juice

dash of ground ginger

To make the crust, measure flours, sugar, and salt into a food processor. Pulse a couple times until they are mixed. Measure in coconut oil and pulse until the mixture is crumbly. Then add in water and vanilla until the mixture just comes together. Turn out onto a piece of parchment paper and split the dough into a larger piece (about 2/3 of dough), and a smaller piece.

Roll out the larger piece and fit it into the bottom of a pie pan. If it falls apart in the process, gently piece it back together and flute the edges. Using the tines of a fork, make several stabs into the crust, and then put it into the freezer for about 45 minutes. Meanwhile, put the remaining 1/3 crust back into the food processor, along with the honey, oats, cinnamon and ginger. Pulse until they come together and set aside for the streusal topping.

Preheat the oven to 350 degrees F.

To make the filling, stir together the rhubarb, strawberries, sugar, honey, flours, lemon juice and ginger. Once the bottom crust has chilled, turn the filling into the pan. Evenly spread the streusal topping over the filling and bake for about 50-60 minutes, or until the filling is bubbling properly. During the bake time, you may need to cover the pie with foil, to prevent excessive browing.

If the filling seems a little liquidy at this point, don’t worry. It will set up nicely once it cools!

Summertime

Blackberry Lemon Coconut Cream Bars

September 21, 2013by Rebecca2 Comments

Friday morning, summer ended. From my office window, I watched dark clouds blow in and with them came all autumn’s wet and windy glory, leaves swirling through the mist. I trudged through the garden after school, feet tingly wet, and with muddy fingers, pulled fallen cornstalks, bolted lettuce, and withered melon vines. I reminisced back to July and August, and even the day before, Thursday, when I was still picking blackberries, knowing all too soon, the weather would change.

Each year I hoped they’d keep, knew they would not. – Seamus Heaney

Blackberries. Blackberry picking. Our new apartment complex cozies up to the forest on this edge of town. Wild briers take over here, and to my delight, I have noshed on blackberries for weeks. While not many have found their way into a bucket for later, I’ve made it a mission to send summer off proper like with lemony-coconut cream blackberry bars. They just so happen to be raw, vegan, gluten-free, and super easy.

Though the photos are a delicious mess, I’d still like to tell you about all the layers of goodness. Dates, nuts and spices make up the salty-sweet bottom layer, followed by fluffy coconut cream with a hint of lemon. The topping, so simple and divine, is pureed berries mixed with a bit of chia seeds to help it set. If they fall apart coming out of the pan, that means you were like me and in being overly anxious to taste, weren’t patient. That’s fine. As is running to snag some frozen berries from the store if all the wild ones in your area are long gone. Relish the last day of summer with me before snuggling into that sweater and pumpkin spice latte.

This recipe is part of September’s Recipe Redux challenge to create a healthy no-cook dessert.

Lemon Coconut Cream Blackberry Bars {raw, vegan & gluten-free}, inspired by Sprouted Kitchen

4-5 medjool dates, pitted

1/4 cup raw walnut pieces, toasted

1/4 cup raw almonds, toasted

1/2 cup almond meal

1/2 tsp. cinnamon

1 tsp. coconut oil

pinch of salt

1 15 oz. can full-fat coconut milk, chilled

2 Tbs. powdered sugar

zest from 1/2 a lemon

1 tsp. vanilla extract

2 cups blackberries

1 Tbs. chia seed

Stevia extract, to taste

In a food processor, combine dates, nuts, cinnamon, oil and salt. Puree until finely chopped and the mixture sticks together when pinched with your fingers. Turn out into a square baking dish (I used a 6 x 8 glass container).
Open the chilled coconut milk and without stirring, spoon out the cream layer into a medium bowl. With a fine mesh strainer, pour out the remainder of the can and keep all the cream that is in the top. Reserve the watery milk for another use.
Whip the coconut cream along with the powdered sugar, lemon zest, and vanilla. Pour atop the nut layer.
In the food processor, puree berries and chia seed until smooth. Add stevia or sugar to taste. Pour atop the cream layer, and set into the refrigerator to set for at least 2 hours. (Or dig in and make a mess, like I did!)

Winter

Banana Berry Sorbet –And a Valentine

February 12, 2012February 12, 2012by Rebecca2 Comments

Some days life gets tough and you keep on going. Some days stretch into weeks, and then months, and all of a sudden a year has passed and it still feels that life is tossing you around as it will. Or that’s how it seems to me, at least. When I take time to reflect on all that is challenging, and then take into consideration the good experiences too (because there truly has been an abundance of those in the past year), I realize how important it for to me to have that special someone who will listen to my woes and worries, who will make me laugh when I am sad–who is understanding and insightful day after day.

As this Valentine’s day approaches–a day I genuinely used to hate and now attempt to mostly ignore–I realize that the commercialization of a feeling is not important. It’s celebrating the feeling that matters. W and I have a philosophy that each and every day should be treated like a special Valentine’s day. Each day we should show each other we care. Like taking special moments to walk together in the woods, to take photos of waterfalls, watch the sunlight on the trees, and to cuddle when shivering cold.

To make dinner together in the evenings, go picnicking at the beach, or share a cup of tea and conversation.

Or to go foraging for wild berries and then proceed to make berry pies, tarts, and crumbles, breakfast parfaits and this, banana berry sorbet, for months, and then still have berries left for later use. If we’re lucky, we may stretch them until it’s picking season again. That I think, is really celebrating Valentine’s day. Or at least, celebrating love the way one should.

Banana Berry Sorbet, serves 2

3 bananas, frozen

1 cup frozen blackberries

Break bananas into small pieces and puree with berries in a food processor until smooth and combined. Serve immediately or set in freezer to become just a touch thicker in consistency. Share with someone you love!